Hungarian Goulash
- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/hungarian-goulash-1
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Recipe for Hungarian Goulash. There is no better stick-to-your-ribs and warm-all-the-other-bones stew than goulash.
Ingredients
- 1 1/2 pounds stew beef
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 3 tablespoons sweet paprika
- 2 onions, sliced lengthwise into thin crescents
- 3 teaspoons dried marjoram
- 8 cups water
- 1 can (6 ounces) tomato paste
- 3 potatoes, diced
- 1 1/2 teaspoons caraway seeds
- salt
- egg noodles or spaetzle for serving
Directions
- You'd do well to cook this in a pressure cooker (see links below), but it's not necessary.
- In a large, shallow dish, roll the pieces of beef in flour until well coated, pat well to adhere the flour to the meat.
- Heat the oil in your soup pot over medium-high heat and sauté the beef, scraping the brown bits off the bottom of the pot, for about 10 minutes. Sprinkle the paprika over the meat and stir well. Cook for about 5 minutes, adding oil if the meat sticks to the pot. Add the onions and 2 teaspoons of the marjoram, stir well, then add enough water to cover the ingredients. Stir in the tomato paste and bring to a simmer. Turn the heat to very low, cover and simmer for 1 hour.
- (If you're using a pressure cooker, you know what to do, or click link below for the Fabulous Foods pressure cooker tutorial.)
- Once the meat is very tender, add the potatoes, the remaining 1 teaspoon marjoram, the caraway, and the rest of the water, and bring to a simmer. Cook until the potatoes are soft, about 20 minutes, season to taste with salt, and simmer for 5 minutes longer. Serve piping hot over egg noodles or spaetzle.
